1Heat oil in frying pan on medium. Cook onion and garlic 4-5 mins, until golden.
2Add mince and brown well, breaking up lumps as it cooks. Sprinkle flour over and cook, stirring, 1 min. Add stock. Bring to boil, stirring. Simmer 3 mins. Stir in vegetables, coriander and garam masala. Season.
3Using an 8-cm cutter, cut 9 rounds from each pastry sheet. Place a heaped teaspoon of mince mixture in the centre of each. Brush edges with water. Fold in half to enclose filing. Pinch pastry to seal and form a scalloped edge.
4Heat oil in a wok or large frying pan on high, until a little pastry sizzles as soon as it is added.
5Deep-fry samosas in 4 batches, 2-3 mins each, turning, until pastry is puffed and golden. Drain on paper towel. Sprinkle with coriander leaves to serve and accompany with raita.
Bauer/Woman's Day/ Photo: Rob Shaw
Text: Luisa Dewal